1964-2014: FIFTY YEARS OF CAMPOFIRIN

30 September 1964 was the date of the first Campofiorin harvest, carried out in the soft hills of the Verona region. Made in a fashion that Hugh Johnson himself describes as an “ingenious technique”, Campofiorin is unanimously acknowledged to be “a wine with stupendous body and complexity, the prototype for a new style of red wine from Verona” (Burton Anderson).

 

Today, fifty years later, we are celebrating the birthday of a wine that has made history in Valpolicella, becoming one of the best loved classics of the Italian wine tradition at an international level.

 

Masi’s original “Supervenetian” made with the double fermentation method: a red wine made from local Veronese grapes vinified fresh from the harvest and then re-fermented with a small percentage of semi-dried grapes of the same varieties. The wine splendidly encompasses the qualities of the Verona area: the excellence of the zone, the highly individual style of the indigenous Veronese grape varieties, and the originality of the techniques of “appassimento” (semi-drying) and Masi double fermentation. Combining simplicity and grace with power and majesty. Rich, full-bodied, round and velvety, with an aging potential of 10 to 15 years. Campofiorin is a registred Masi trademark.  

 

Region: Veneto

Appellation: Rosso del Veronese IGT

Grape Variety: Corvina, Rondinella & Molinara

Maturation: Minimum 18 months in wood, 2/3 in Slavonian oak barrels of 90hl, 1/3 in Allier and Slavonian new barrels of 600 liters and minimum 3 months bottle ageing.

 

Vintage: 2012

 

Tasting Notes:

Intense ruby red. Nose: ripe cherries and sweet spices. Palate: rich, intense cherries and berry fruit; good length and soft tannins.

 

Food Pairings:

Exceptionally versatile. Good with pasta dishes dressed with rich sauces (meat or mushrooms); full-blooded grilled or roast red meat, and game. Ideal with well-aged cheese.

 

Serving Temperature:

18°C. It should be decanted.